Thursday, December 12, 2013

This time the review is about Twyla the daughter of the Boogeyman. :) Twyla is extremely beautiful .. She looks like one of the human celebrities. ^_^ The perfect word to describe Twyla would be shy. She's very shy and often misunderstood. She likes to sit at the dusty corners or be surrounded by shadows.

Her boogey powers allow her to be completely invisible and the shadows allow her to swiftly travel from one place to another. :D Twyla has two bestfriends Howleen Wolf and Spectra Vondergheist. Howleen was actually the first student who noticed Twyla due to her acute sense of smell even though Twyla was invisible.

Twyla has a pet dust bunny named Dustin. He has purple fur. Dustin always welcomes her when she returns home from school. Dustin gets easily blown away by the wind so he doesn't often come out anymore. Twyla's taste in boys are similar to Howleen's but currently she doesn't hold interest in anyone in particular.

Twyla has a special feature which I personally find .. scary but interesting. ._. but scary . We'll get to that part later. :) Twya has super soft hair that beats the Mummy's hair. ^^ Super soft , beautiful long hair. :D

The soft and long hair makes it easier to style it. :) Braids, pony tails, twin tails or anything. :D Right, for her special feature. ^^ Twyla's eyes can glow in the dark. Which kind of scares me .. O.o

To make her eyes glow. You have to "charge" it by placing her eyes directly under sunlight, or any light source for 30 seconds. :-)

Butter a Bundt pan with butter. Use a pastry brush or a paper towel or anything that will really help get inside all of those nooks and crannies. Set aside.

In a large measuring cup, mix together the milk, water, melted butter, sugar, and yeast. Mix the flour and salt together in a standing mixer fitted with dough hook (see below for instructions to make the dough by hand). Turn the machine to low and slowly add the milk mixture and softened butter. After the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth, 6 to 7 minutes.

If you think the dough is too wet (i.e. having a hard time forming a cohesive mass), add 2 tablespoons flour at a time and mix until the dough comes together (it should still be on the sticky side, just not overly wet). Coat a large bowl with nonstick cooking spray. Place the dough in the bowl and turn to coat lightly with the cooking spray. Cover the bowl with plastic wrap and let the dough rise until doubled

While the dough is rising, mix the brown sugar and cinnamon together in a bowl. Place the melted butter in a second bowl or shallow pie plate. Set aside.

To form the bread, gently remove the dough from the bowl and press it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 64 pieces.

Roll each dough piece into a ball (it doesn't have to be perfect, just get it into a rough ball-shape). Working one at a time, dip the balls in melted butter, allowing excess butter to drip back into the bowl or pie plate. Roll the dipped dough ball in the brown sugar mixture, then layer the balls in the Bundt pan, staggering the seams where the dough balls meet as you build layers.

Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise until puffy and they have risen 1-2 inches from the top of the pan.

Heat the oven to 350 degrees F. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.

Notes

Monkey Bread without a Mixer: Mix the flour and salt in a large bowl. Make a well in the flour, then add the milk mixture to the well. Using a wooden spoon, stir until the dough becomes shaggy and is difficult to stir. Turn it out onto a lightly floured work surface and begin to knead, incorporating the shaggy scraps back into the dough. Knead until the dough is smooth and satiny, about 10 minutes. Shape into a taut ball and proceed as directed.

Preheat the oven to 350F degrees. Spray 12x12 baking pan with nonstick spray. Set aside.
Make the brownie layer first.

In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, then add 2 teaspoons vanilla extract and cocoa powder. Then add in food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.

Make the cheesecake swirl. With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth - about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.
Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days.